HARIRA SOUP
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 t olive oil
- 1/2 cup finely chopped onion
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. ground coriander
- 6 cloves garlic chopped
- 1 tsp. ground turmeric
- 1/2 cup finely chopped carrot
- 1 lb. uncooked lamb merguez sausage
- 1/2 cup finely chopped fennel
- 1 can (14.5 oz.) diced tomatoes
- 1 tsp. hot paprika
- 1 packet (0.13g) saffron powder
- 2 qts. unsalted chicken stock
- 1 cup dry chickpeas soaked in water overnight
- 3/4 cup dry french green lentils
- 31 /2oz. roasted wheat vermicelli noodles broken into bite-size pieces
- 2 cups cilantro leaves
- 2 cups parsley leaves
- 1 bunch scallions thinly sliced
- 2 lemons, each cut in 8 wedges seeded
- salt and finely ground white pepper
- Carbohydrate 20.590129964225 g
- Cholesterol 0 mg
- Fat 3.60708524524666 g
- Fiber 6.06429830430554 g
- Protein 6.36502410487686 g
- Saturated Fat 0.448295797882074 g
- Serving Size 1 1 Serving (124g)
- Sodium 19.0415864408373 mg
- Sugar 14.5258316599195 g
- Trans Fat 0.491048511074417 g
- Calories 134 calories
Remove sausages from their casings and roll them into approximately ?" dia. meatballs. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add meatballs and sear on all sides until brown. Remove the meatballs to a plate lined with paper towels and reserve, covered, in the refrigerator. Reduce heat to medium-low and add the carrot, onion, fennel, and garlic to the sausage-meatball fat. Season with salt and pepper, and cook, stirring, for 8 minutes, or until onions are translucent. Add tomato and cook, stirring, for another 5 minutes. Add the spices and cook, stirring, for 3 minutes. Add stock and chickpeas, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes. Add lentils and continue to simmer for another 30 to 45 minutes, or until chickpeas and lentils are tender. Add the vermicelli noodles and reserved meatballs, and continue to cook on low until noodles are tender, about 5 minutes. Rinse and dry cilantro and parsley leaves, and chop half of each. Stir the chopped cilantro, chopped parsley, and half the scallions into the soup. Adjust seasoning with salt and pepper if needed. Divide soup among 8 bowls, and top with cilantro and parsley leaves and remaining scallions. Serve with lemon wedges.
